Best Crock Pot Peppercorn Pork Recipes

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SLOW COOKER PEPPER PORK (SEARED FIRST)



Slow Cooker Pepper Pork (Seared First) image

Originally an Alton Brown recipe, I have tweaked it a bit. Prep time includes 3 hours for the brine, and cook time includes 4 hours in the crock pot. The addition of searing makes this more fussy than your typical crock pot recipe, but that's what makes it our absolute favorite pork dish. It almost tastes like wild boar!

Provided by Maito

Categories     Pork

Time 7h45m

Yield 4 serving(s)

Number Of Ingredients 14

1 1/2 cups chicken broth or 1 1/2 cups vegetable broth
2 tablespoons salt
1/2 cup brown sugar
2 tablespoons peppercorns, slightly cracked
ice, 1 tray (or more)
1 lb lean pork
3 ounces dried apples
1 -2 tablespoon canola oil
1 onion, halved and sliced (or diced)
1 1/2 cups chicken broth
1 teaspoon fresh coarse ground black pepper
1 teaspoon dried thyme or 2 teaspoons fresh thyme
4 medium potatoes, diced (optional)
10 ounces cabbage, shredded (optional)

Steps:

  • Heat broth, salt, brown sugar, and peppercorns on the stove until salt and sugar dissolve.
  • Transfer liquid to a pourable container, and add ice. Stir and cool until room temperature or slightly lukewarm.
  • Pour liquid over pork in a ziploc bag, and refrigerate 3-8 hours.
  • Remove pork from the brine, and pat dry.
  • Place potatoes (if using) and apples in the crock pot.
  • Heat oil in a 12-inch stainless steel pan over medium heat. Place pork in the pan and cover with a splatter screen (makes a bit of a mess without one). Saute until golden brown, about 5 minutes per side (you might start checking the second side after 3 minutes for browning).
  • Place pork into crock pot over apples.
  • Add onion to saute pan, stir well, and cook about 2 minutes.
  • Deglaze with chicken broth, add pepper and thyme, and stir to scrape up brown bits off of pan. Transfer to crock pot. If using cabbage, add it on top at this time as well. Let pan soak for ease of cleaning.
  • Cook in crock pot for 1 1/2 hours on high, then 4 1/2 hours on low. Alternately, you can cook this for 4 hours on high for equivalent results. You might want to gently stir the cabbage and onions together about an hour before it is finished cooking. I like to serve this over brown rice (if I am not using the potatoes).

Nutrition Facts : Calories 403.3, Fat 11.2, SaturatedFat 2.9, Cholesterol 66.9, Sodium 4135.8, Carbohydrate 47.7, Fiber 3.7, Sugar 40.7, Protein 29.1

SLOW-COOKER PEPPER PORK CHOPS



Slow-Cooker Pepper Pork Chops image

Provided by Alton Brown

Categories     main-dish

Time 14h40m

Yield 4 servings

Number Of Ingredients 13

2 cups vegetable broth
1/2 cup kosher salt
1/2 cup light brown sugar
2 tablespoons black peppercorns, slightly crushed
1 pound ice
4 (1 to 1 1/2-inch thick) bone-in pork chops
2 teaspoons kosher salt
3 ounces dried apple slices
2 tablespoons olive oil
1 large onion, julienned
1 1/2 cups chicken broth
1 tablespoon coarsely ground black pepper
1 teaspoon dried thyme

Steps:

  • Combine the vegetable broth, 1/2 cup kosher salt, brown sugar and peppercorns in a medium saucepan and set over medium-high heat. Cook just until the salt and sugar dissolve, then remove from the heat and add the ice. Place the pork chops into a 2-gallon zip-top bag along with the mixture and seal. Place in a plastic container and refrigerate overnight.
  • Remove the chops from the brine, rinse, and pat dry. Season on both sides with the kosher salt and set aside
  • Place the apples in the slow cooker.
  • Heat 1 1/2 tablespoons of the olive oil in a 12-inch stainless steel saute pan over medium-high heat. Saute the pork chops on both sides until golden brown, approximately 5 to 6 minutes per side. Once browned, place the pork chops into the slow cooker atop the apples.
  • Add the remaining 1/2 tablespoon of olive oil to the pan followed by the onions and saute until they begin to brown, 3 to 4 minutes. Add the chicken broth to the pan to deglaze. Add the black pepper and thyme and stir to combine. Transfer this to the slow cooker, set to high, cover and cook for 1 1/2 hours. Decrease the heat to low and continue cooking for another 4 hours and 30 minutes or until the pork is tender and falling away from the bone.

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